I absolutely love poblanos. And, I am super excited to announce that this summer I have my first crop of poblanos growing in my garden. Which is what inspired this post, in fact! [Although so far I only have 2 and they are small so I wasn't able to actually use them to make this post. But alas, they are there and growing. #Winning!]

Anyway, I kinda go ga-ga for poblanos and my most fave thing to do is stuff them with big, bold ingredients. This also happens to be a great way to keep dinner interesting, which is the whole point of this blog! So, this week I pair up end-of-summer zucchini with spicy-sweet sausage and melty cheddar cheese. I mean, it's like a taco, sorta! Flavors here are on point, but also quite flexible, so use your favorite sausage (sweet, spicy, chicken, pork, chorizo, etc...) or make a meatless meal instead by subbing vegan sausage or more veggies! If kids are at your table, tone down the spice with sweet chicken sausage instead and let the spice-loving adults add their own hot sauce. The idea is to bring everyone to the table with an excitement to share dinner together, and this plate will bring people runnin'!

The first step is to char the poblanos. If you have a gas stove, do this directly on a burner with the flame set to high. If not, you can also do this under your broiler, or on a grill outside. Set the poblanos over (or under, in case of a broiler) the flame until the skins start to blacken and blister, about 7-10 minutes. Rotate to char evenly.

Meanwhile, set a medium saute over medium-high heat. Crumble the sausage into the pan and cook until browned, about 8-10 minutes. Stir often. Once browned, use a slotted spoon to transfer the meat to a plate of paper towels.

While sausage cooks, dice the zucchini into small 1/4" pieces. Also, roughly chop the cilantro.

Leave the rendered sausage fat in the pan and place back over medium-high heat. Get the pan nice and hot then toss in the zucchini. Season with salt and pepper and cook just about 2-3 minutes until tender and bright green. Add back the sausage and mix in the chopped cilantro. Remove from heat.

I like to peel the poblanos only slightly. I like the texture the skin adds to the pepper, so I put on some kitchen gloves and hap-hazardously rub or peel off any skin that releases easily after charring.

​To clean the peppers, you could actually just cut off the top and scoop out the seeds before roasting, which, admittedly is the cleanest and easiest way to get out all the seeds. However, I very much prefer keeping the top on to hold the shape of the pepper better and create more of a package. So instead, I roast first then remove the seeds. I make a t-cut at the top and down the center, pry open the pepper like drapes and use a small knife to cut out the pod of seeds. It's tricky, but you are only cleaning 4 peppers, so it's easy enough!

Before stuffing, preheat your broiler on high.

Stir 1 cup of cheese into your sausage mixture, then stuff your peppers. Make sure they are nice and full, then sprinkle one tablespoon of cheese over the top of each. Set on a sheet tray and pop under the broiler until the cheese is melted and bubbly, about 3-5 minutes.

Set each pepper on a dinner plate and serve with a drizzle of fresh lime juice and a dollop of sour cream on the side.

1/3 cup onion, diced1 garlic clove, minced1 tablespoon extra virgin olive oil​1 14oz can of black beans, strained and rinsed1 small chipotle pepper from can in adobo sauce, seeds removed and minced(chipotles can be quite strong, so if you are feeling cautious consider using just the adobo sauce)*1/2 - 1 cup chicken or vegetable stock​1 generous handful of fresh cilantroKosher salt and black pepper, to taste

*INGREDIENT TIP:Wondering what to do with all those leftover chipotles? For one, they last for ages covered in the fridge, so you've got time. For two, try one of these meals/recipes:- Chipotle Chicken Tacos or - Chipotle Potato Salad

INSTRUCTIONS

Measure the olive oil into a medium saucepan and set over medium-high heat. Add onion and saute for 2-3 minutes until softened and translucent, but not brown. Toss in the garlic and cook another 30 seconds, then add the black beans and minced chipotle (or adobo sauce). Note: if you aren't sure about the spice level, start with less now and then you can always stir in a little more at the end.

Season beans with salt and pepper, stir to combine all ingredients well, then pour in 1/2 cup of stock. Bring to a boil, then lower heat and simmer for 10 minutes, stirring every so often.

After 10 minutes the beans should be quite tender and most of the liquid absorbed. Remove from heat, toss in a generous about of cilantro leaves, then use an immersion blender to puree. You can also transfer mixture to a food processor. The additional 1/2 cup of stock can be incorporated a little bit at a time as necessary to help thin the mixture enough to puree it, although be careful not to add too much that it becomes runny. You want a nice, thick puree.

Once rather smooth (or not, it's up to you how chunky you want it!), check seasoning and add salt and pepper to taste, or a little more chipotle or adobo sauce. Serve warm!

1. The first step is to char the poblanos. If you have a gas stove, do this directly on a burner with the flame set to high. If not, you can also do this under your broiler, or on a grill outside. Set the poblanos over (or under, in case of a broiler) the flame until the skins start to blacken and blister, about 7-10 minutes. Rotate to char evenly.

2. Meanwhile, set a medium saute over medium-high heat. Crumble the sausage into the pan and cook until browned, about 8-10 minutes. Stir often. Once browned, use a slotted spoon to transfer the meat to a plate of paper towels.

3. Roughly chop the onion and mince the garlic for the black bean puree. Measure the olive oil into a medium saucepan and set over medium-high heat. Add onion and saute for 2-3 minutes until softened and translucent, but not brown. Toss in the garlic and cook another 30 seconds, then add the black beans and minced chipotle (or adobo sauce). Note: if you aren't sure about the spice level, start with less now and then you can always stir in a little more at the end.

4. Season beans with salt and pepper, stir to combine all ingredients well, then pour in 1/2 cup of stock. Bring to a boil, then lower heat and simmer for 10 minutes, stirring every so often.

5. As the sausage finishes browning dice the zucchini into small 1/4" pieces. Also, roughly chop a handful of cilantro. Leave the rendered sausage fat in the pan and place back over medium-high heat. Get the pan nice and hot then toss in the zucchini. Season with salt and pepper and cook just about 2-3 minutes until tender and bright green. Add back the sausage and mix in the chopped cilantro. Remove from heat.

​6. I like to peel the poblanos only slightly. I like the texture the skin adds to the pepper, so I put on some kitchen gloves and hap-hazardously rub or peel off any skin that releases easily after charring. To clean out the seeds from the peppers, make a t-cut at the top and down the center, pry open the pepper like drapes. Use a small knife to cut out the pod of seeds. It's tricky, but you are only cleaning 4 peppers, so it's easy enough!

7. Keep an eye on the beans. Once they are tender and most of the liquid is absorbed, remove from heat.

8. Preheat your broiler on high.

9. Stir 1 cup of cheese into your sausage mixture, then start stuffing your peppers. Make sure they are full, then sprinkle one tablespoon of cheese over the top of each. Set on a sheet tray and pop under the broiler until the cheese is melted and bubbly, about 3-5 minutes.

10. To puree the black beans, toss in a generous about of cilantro leaves, then use an immersion blender to puree. You can also transfer mixture to a food processor. The additional 1/2 cup of stock can be incorporated a little bit at a time as necessary to help thin the mixture enough to puree it, although be careful not to add too much that it becomes runny. You want a nice, thick puree. Once rather smooth (or not, it's up to you how chunky you want it!), check seasoning and add salt and pepper to taste, or a little more chipotle or adobo sauce.

12. Scoop black bean puree onto each dinner plate, and set a stuffed poblano on top. Drizzle with a squeeze of fresh lime juice and serve with a dollop of sour cream on the side. Enjoy!

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Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!